Dr. Nandi’s Jackfruit Curry
1 Tablespoon of extra virgin olive oil
1 teaspoon of cumin seeds
1 teaspoon of mustard seeds
1 teaspoon of nigella seeds (celery or onion seeds can be used)
2 bay leaves
3 dried red chilies
1 small onion , chopped
6 cloves of garlic chopped
1 teaspoon of coriander powder
1/4 teaspoon of turmeric
1/3 teaspoon of freshly ground pepper
2 medium tomatoes pureed
20 ounces of green jackfruit ( chopped into small pieces or shred)
25-30 medium shrimp, shelled, deveined, cooked
1/2 teaspoon of sea salt
1 – 1.5 cups of water
In a skillet over medium heat, heat the oil and then add cumin, mustard and nigella seeds. Wait to hear the seeds sizzle or pop. Around 1 minute
Add bay leaves and red chilies and cook for 15 seconds.
Add onion, garlic and a pinch of salt. Cook for 5-6 minutes or until translucent. Stir occasionally
Add the coriander, turmeric, and freshly ground pepper and mix thoroughly.
Now it is time to add the pureed tomatoes, jackfruit and salt. Mix well
Cover and cook for 15-17 minutes
To thicken the tomato puree, uncover and cook for 3-5 more minutes.
Add the water and cook for an additional 15-20 minutes.
Taste and add extra salt or spice if necessary
Reduce the heat to medium low and cover. Cook for 10 minutes
Add cooked shrimp and cook for another 5 minutes